Lennox Miami
Last inspected: Jan 20, 2026
67
Score
The health department has logged 10 inspections at Lennox Miami, the earliest from 2022. The most recent visit was on Jan 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
The most common issue across all inspections has been “hole in or other damage to wall”, showing up five times.
Among Miami Beach restaurants, this is a fairly standard result. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the Dishwasher at (Chlorine 0.00ppm) at the bar. The manager put a full bottle of saniter and primed the machine and is now at 100 ppms. **Corrected On-Site**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the bar.. The manager brought towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Hole in or other damage to wall. Observed some kissing tiles by the hand washing sink next to the upright freezer. **Repeat Violation**
36-24-5
Basic - No container installed for catching grease from hood drip tray. Observed at the kitchen entrance.
14-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the coffee shop. The manager put up a sign. **Corrected On-Site**
31B-04-4
67
Aug 8, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the upright freezer.
31B-02-4
Basic - Hole in or other damage to wall. Observed small wall tiles missing by the kitchen exit door. **Repeat Violation**
36-24-5
Basic - Working containers of food removed from original container not identified by common name. Observed several plastic squeeze bottles not labeled at the cook line.
02D-01-5
82
Apr 28, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. - From follow-up inspection 2025-04-28: Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit. **Time Extended**
16-36-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. - From follow-up inspection 2025-04-28: Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer. **Time Extended**
36-24-5
86
Feb 24, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed beef patties over fish in the drawer reach in cooler at the cook line. The chef put the beef patties in the bottom drawer and fish in the top drawer.
08A-20-5
Intermediate - No soap provided at handwash sink. Observed by the upright freezer.
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at the plastic container in the hand washing sink at the cook line. The manager had it removed. **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the breakfast menu and tuna tartare on the lunch menu and red tuna tatami on the dinner menu not identified as raw. As per the manager those items are not fully cooked. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed on the quaternary test kit.
16-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Hole in or other damage to wall. Observed at the few broken tiles on the wall by the upright freezer.
36-24-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed two tuna filets still in the vacuum with an internal temperature of 36°F. The chef cut the corners. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open container next to the ice bin. The manager removed the beverage. **Corrected On-Site**
12B-07-4
43
Nov 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** - From follow-up inspection 2024-11-19: Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Time Extended**
16-62-1
90
Sep 18, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed eggs Benedict on the breakfast menu. Observed shrimp ceviche on the lunch menu and tuna tartare on the dinner menu. As per the chef those items are severed under cooked.
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The chef removed it. **Corrected On-Site**
21-04-4
Basic - Ice scoop handle in contact with ice. The chef inverted the ice scoop.
10-08-5
61
Jun 27, 2024
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty silverware in the hand washing sink by the back door. The chef removed it. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Ask the chef cold and hot holding temperatures and he was unable to answer.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the establishment use's quaternary, high temperature and chlorine for sanitizing. The only test kit available is for chlorine.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand sink by the back door. The chef brought paper towels. **Corrected On-Site**
31B-02-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - In-use utensil stored in sanitizer between uses.
10-18-5
Basic - Hole in or other damage to wall. Observed tiles missing on the wall by the hand sink by the back door.
36-24-5
45
Oct 12, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ice bucket/shovel stored on floor between uses. The manager moved the ice bucket.
10-14-5
90
Mar 7, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 0ppm at Glassware Dishwasher located at kitchen area. Establishment has a hot water sanitizing dish machine, temperature at 183F.
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink between reach in cooler and reach in freezer towards back kitchen area.
31B-02-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizing dish machine, no measuring device available for measuring utensil surface temperature provided at time of inspection.
16-62-1
Basic - Food stored in a location that is exposed to splash/dust. Observed ice bin at outside pool bar, not kept covered.
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top exterior of kitchen dish machine soiled.
23-03-4
58
Oct 19, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Lennox Miami last inspected?
The most recent health inspection at Lennox Miami on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lennox Miami?
Across the inspection record, “hole in or other damage to wall” has been cited five times, more than any other issue at Lennox Miami.
How does Lennox Miami compare to other restaurants in Miami Beach?
Lennox Miami most recently scored 67 out of 100, which is about the same as the Miami Beach average of 69.
Has Lennox Miami's inspection record improved over time?
Yes. Recent inspections at Lennox Miami have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lennox Miami means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lennox Miami inspected?
Based on the inspection history on file, Lennox Miami is inspected around three times per year on average.
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